Food Hygiene / HACCP for Food Handlers
Description
FSAI Level II. Primary Food Safety and Hygiene Training Course
Objectives
The purpose of this 2 day HACCP Food Safety and Hygiene training course is to provide learners with an in-dept knowledge of food safety and hygiene required to operate a HACCP Food Safety Management System.
Content
| Unit 1 | Food Hygiene |
Food Hazard Analysis
|
| Unit 2 | Personal Hygiene | Legal Responsibilities, Hand Washing and Protective Clothing and Illness Reporting |
| Unit 3 | Pest & Waste Control | Identification of Pest and Controls |
| Unit 4 | Cleaning | Cleaning Chemicals and their use, procedures and Record keeping |
| Unit 5 | HACCP | Introduction to the Food Safety Management System |
| Unit 6 | Allergen Law | Recognise Allergen Food Hazards and Implement Controls |
| Unit 7 | Food Delivery | Delivery Hazard Analysis and Control |
| Unit 8 | Food Storage | Storage Hazard Analysis and Controls |
| Unit 9 | Food Processing |
Preparation, Cooking, Cooling, Reheating, Holding and Service Controls |
|
The training programme notes are based on the following
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Assessment
- Written Examination (Oral by prior arrangement)
- Skills Demonstration 20% & Examination 80%
Grading
|
50% - 64% |
|
65% - 79% |
|
80% - 100% |
Other Information
Duration: 2.0 day(s)
